Recipe Hot and Spicy Chicken with Peanuts and Leeks

servings:4

cook time:30min

Ingredients

1 pound skinless, boneless chicken thighs or breasts

1/3 cup water

2 tablespoons soy sauce

2 tablespoons dry sherry

2 teaspoons cornstarch

1/2 to 3/4 teaspoon bottled hot pepper sauce

1 tablespoon cooking oil

2 cloves garlic, minced

2 teaspoons grated fresh ginger

3 leeks, cleaned and cut into 2-inch strips (1/2 cup)

6 whole small dried red chili peppers (optional)

1/2 cup peanuts

2 cups hot cooked rice

Directions

Cut chicken into bite-size strips; set aside.

For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.

Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add leeks and, if desired, chili peppers. Stir-fry for 1-1/2 minutes or until leeks are crisp-tender. Remove leek mixture from wok. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok; push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute more or until heated through. Stir in peanuts. Serve immediately over cooked rice. Makes 4 servings.